Mozzarella is a stretched-curd cheese that comes from Southern Italy. It’s not just one cheese, but a group of cheeses with different uses and flavors. From soft, fresh mozzarella to smoky, aged versions, knowing the types can help you use them well in your cooking. While most mozzarella in the U.S. is made locally, the classic versions come from Italy, where it’s the country’s most well-known cheese.
The word “mozzarella” is from the Italian word “mozzare,” meaning “to cut off,” which describes how the cheese is made. It has existed for centuries, possibly since the 12th century, and it first appeared in writing in a cookbook in 1570 by Bartolomeo Scappi. The fresher the mozzarella, the better the taste-no matter which type you choose.
Fresh Mozzarella
Fresh mozzarella is the one most people imagine first. It’s soft, creamy, mild, and not aged. You usually find it in water or whey, packed in small tubs or bags. This high water content (about 60% or more) means it’s very soft and easy to tear. It won’t last long after opening-try to eat it within a few days.
Fresh mozzarella is great on its own, maybe with a bit of olive oil and salt, or as the main ingredient in a Caprese salad. It also works well on pizzas cooked quickly in a very hot oven and as a part of antipasti. It comes in many sizes: large balls, ovolini (egg-sized), bocconcini (golf ball-sized), ciliegine (cherry-sized), and perline (pearl-sized). The smaller ones are good for salads or pasta.
Low-Moisture Mozzarella
Low-moisture mozzarella, also called aged, block, or processed mozzarella, comes sealed in plastic without any extra liquid. It’s firmer and a bit rubbery compared to the fresh kind, with a mild and slightly salty flavor. The lower water content helps it melt better without getting watery, making it the popular choice for pizzas, lasagna, and many cooked dishes.
This type lasts much longer-up to a month in the fridge, or six months if shredded. You’ll find whole milk and part-skim versions. Whole milk melts more smoothly, while part-skim browns better. String cheese is actually a type of low-moisture mozzarella, stretched and twisted to create its famous “strings.”
Mozzarella di Bufala
Mozzarella di Bufala is made with water buffalo milk. This cheese is richer and has more fat and protein than cow’s milk mozzarella, creating a creamier texture and a slightly tangy, sweet flavor. It’s often labeled as DOP, meaning it meets strict standards in a certain part of Italy (mainly Campania). This cheese is typically more expensive and can be harder to find, but it’s especially prized for its creamy, smooth texture. It’s the traditional topping for Neapolitan-style pizza, and delicious enjoyed simply with olive oil.
Fior di Latte Mozzarella
Fior di Latte means “flower of the milk” and is made from cow’s milk. This is the fresh mozzarella you typically see in the U.S. It has a sweet, mild flavor and a bouncy, soft texture. It comes in many sizes and shapes-balls, ovolini, bocconcini, and perline. Unless the package says buffalo milk, most fresh mozzarella in stores is Fior di Latte.
Smoked Mozzarella (Affumicata)
Smoked mozzarella, or “affumicata,” is any type of mozzarella that’s been smoked-most often with wood chips like hickory or chestnut-giving it a brown outside and a smoky flavor. The cheese is smoked at low temperatures so it does not melt. Smoked mozzarella brings a savory, smoky taste to dishes like baked pastas and sandwiches. Smoked flavor strength depends on the brand, but it always gives a bit more depth to food.
Burrata
Burrata is shaped like a fresh mozzarella ball, but inside there’s a creamy filling made from mozzarella shreds and cream, called stracciatella. This cheese is very rich and soft, and originated in Puglia, Italy. Burrata is ideal as an appetizer-add salt and olive oil, and eat it with bread. Use it quickly after cutting, as it becomes runny and does not keep well once opened.
Stracciatella
Stracciatella is the filling inside burrata. It looks like shredded mozzarella mixed with cream, resulting in a soft, spreadable cheese. It has a sweet and slightly tangy flavor. Use it on bread or as a topping for pasta, but add it right at the end to keep its creamy texture. This stracciatella is different from the gelato flavor of the same name (where chocolate is used instead of cheese shreds).
Scamorza
Scamorza is similar to mozzarella but firmer and a little tangier because it’s cured a bit longer-curds are left in the whey for up to five hours before being shaped. The cheese gets tied and hung to dry for about two weeks, giving it a pear-like shape. Scamorza melts well, is less watery than mozzarella, and is available in regular and smoked versions. It’s a good choice if you want cheese that melts smoothly with a stronger flavor.
Bocconcini and Nodini
Bocconcini are small mozzarella balls, about the size of an egg or cherry tomato. They’re great in salads or on skewers with tomatoes and basil, or just as a snack. Nodini are knots of mozzarella, twisted by hand. Their unusual shape and firm texture make them a nice addition to party platters.
Other Regional and International Varieties
Italy has many local kinds of mozzarella, recognized as traditional products. Examples include Mozzarella from Basilicata, Mozzarella silana from Calabria, and others from Liguria, Molise, Apulia, and Sicily. Most mozzarella is made from cow or buffalo milk, but you can find versions made with sheep or goat’s milk in some Italian regions. Outside Italy, other countries, such as Turkey, also produce their own types of mozzarella with local milk.
| Type | Main Milk Used | Texture | Common Uses |
|---|---|---|---|
| Fresh Mozzarella | Cow | Very soft, moist | Salads, pizza, antipasti |
| Low-Moisture Mozzarella | Cow | Firm, rubbery | Pizza, baked dishes |
| Mozzarella di Bufala | Water buffalo | Creamy, soft | Pizza, salads, plain |
| Fior di Latte | Cow | Mild, elastic | Salads, pizza |
| Smoked Mozzarella | Cow or buffalo | Firm, smoky flavor | Baked pasta, sandwiches |
| Burrata | Cow | Creamy, very soft | Bread, salads |
| Stracciatella | Cow | Spreadable, creamy | Bread, toppings |
| Scamorza | Cow or buffalo | Firm, aged | Baked dishes, pizza |
How Are the Different Mozzarella Types Unique?
All mozzarella is made using the “pasta filata” way-meaning the cheese is stretched. But, the small and big differences between each type come from the milk used, the amount of water in the cheese, how long it’s aged, and the way it’s shaped.
- Milk source: Cow, buffalo, goat, or sheep milk affects the flavor, fat content, and creaminess. Buffalo milk mozzarella is creamier and has a stronger flavor. Cow’s milk mozzarella tends to be milder and more widely available.
- Texture and moisture: Fresh mozzarella is high in moisture and soft. Low-moisture mozzarella is drier and firmer, making it better for melting. Scamorza is even drier, while burrata and stracciatella are very creamy.
- Flavor: Buffalo milk makes for tangier, sweeter cheese. Smoking or aging gives extra flavor. Low-moisture versions taste mild and salty, while smoked types taste earthy. Burrata and stracciatella are extra rich and creamy.
- Shapes and sizes: Mozzarella is made in balls, eggs, pearls, braids, knots, and blocks. Each size is suited to different recipes-smaller ones are good for salads, while larger ones work for slicing or cooking.
Common Questions about Mozzarella Types
With so many kinds of mozzarella out there, it’s easy to get confused. Here are straightforward answers to popular questions about mozzarella:
Is Burrata a Type of Mozzarella?
Yes. Burrata is made from mozzarella. The outside is a shell of mozzarella, and inside it’s filled with stracciatella, a creamy mixture of cheese shreds and cream. Burrata is much richer and softer than regular mozzarella, but it’s considered part of the mozzarella family.
What’s the Difference Between Fior di Latte and Mozzarella di Bufala?
- Fior di Latte: Made from fresh cow’s milk, sweet and mild in flavor, soft and elastic. Good for salads and pizza. This is the fresh mozzarella most often found in stores outside Italy.
- Mozzarella di Bufala: Made from water buffalo milk, creamier and richer, with a stronger flavor and a bit of tang. Often DOP certified and more expensive. It’s the classic cheese for traditional Neapolitan pizza.
Can You Switch One Mozzarella Type for Another in Cooking?
- Fresh mozzarella (like fior di latte or buffalo mozzarella) is best in dishes where creaminess and soft texture matter (salads, antipasti, Neapolitan pizza). Substituting it in baked dishes that take time, like lasagna or American-style pizza, can make things watery because of its high moisture.
- Low-moisture mozzarella is great for melting and browning, so use it for lasagna, most pizzas, or baked recipes. It isn’t ideal for salads because it’s more rubbery and less delicate.
- Burrata and stracciatella should be added to foods at the very end, not cooked, to keep their creamy texture.
- Smoked mozzarella or scamorza can be used for extra smoky flavor in cooked dishes. Their stronger taste might make them less suitable for delicate recipes.
Put simply, while you can sometimes swap one type for another, your food will taste and look best if you pick the right mozzarella for the recipe.
